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Ravioli with Butternut Squash Cream Sauce

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Ingredients Method

Ingredients
  

  • 1 Package of Store Bought Ravioli (or homemade if you're fancy) 9 to 10 Ravioli
  • 1 Can of Pumpkin Puree/Butternut Squash Puree either or
  • 1 Cup of Condensed Milk or Heavy Cream
  • 1/4 Cup of Pecorino Romano Cheese Shredded
  • 1/2 Tsp Brown Sugar you can add less, more, or none at all, it depends on how sweet you like the pumpkin to be
  • 1/2 Tsp Herb de Provence
  • 1/2 Cup Finely Diced White Onion
  • 1/4 Tsp Cinnamon
  • 2 Tbsp Butter
  • 1 Tsp Salt this is really to taste, so you can add less if you like it to be less salty

Method
 

  1. In a medium sized pot, heat your butter, then add your onions.
  2. Once they've browned, add your spices.
  3. Now add your pumpkin puree, stir for about a minute or so.
  4. Reduce the heat to low, add in your condensed milk and stir for about 5 minutes
  5. Now add in your cheese and brown sugar, stir and allow to simmer for about 10 minutes. Make sure your heat isn't too hot, you don't want the sauce to become grainy.
  6. Prepare the ravioli per the instructions on the package, or fill a (separate) pot with water, bring it to boil, add the ravioli, and then cook for about 5 to 6 minutes.
  7. Once the ravioli is ready you can add it to the sauce or serve the sauce over it. Enjoy!